Launching the Results of Three National Studies Revealing the Scale of Food Waste in Jordan

On behalf of H.E. the Minister of Agriculture / Deputy Chairperson of the Higher Council for Food Security, Dr. Sa’eb A. Khresat, the Secretary General of the Ministry of Agriculture, Eng. Mohammad Al-Heari ,  together with the Director-General of the Department of Statistics, Dr. Haider Fraihat, and in the presence of Resident Representative and Country Director of the World Food Programme in Jordan, Ms. Antonella D’Aprile, launched the results of three national studies measuring food waste in Jordan. These studies provide, for the first time, accurate national-level data across key sectors, including households, restaurants, hotels, and hospitals.

For his part, the Secretary General of the Ministry of Agriculture noted that this study represents a milestone in Jordan’s journey toward strengthening its food security. For the first time, Jordan now has accurate national data on the scale of food waste, enabling a shift from estimates and perceptions to evidence-based planning. He emphasized that these findings will support the formulation of more effective policies and help direct investments toward practical solutions that reduce food loss and mitigate its economic and environmental impacts.

The Director General of the Department of Statistics highlighted that the results show households are the largest contributors to food waste. A study conducted on the household sector revealed that the annual per-capita food waste in Jordan is approximately 81.3 kg across Jordan, with the highest levels recorded in Zarqa Governorate and the lowest in Ajloun. The results indicated that the main causes of household food waste are consumption patterns, purchasing habits, and weak food-management practices within households. He noted that this calls for future national studies to monitor purchasing and consumption behaviors in greater detail.

The Resident Representative and Country Director of the World Food Programme (WFP) in Jordan, Antonella D’Aprile, added: “The launch of Jordan’s first official food waste figures represents a significant milestone that will help guide evidence-based policymaking and raise public awareness on food waste. The World Food Programme is proud to provide its technical expertise in support of the implementation of the National Food Security Strategy 2021–2030. By addressing this critical data gap, Jordan is paving the way for stronger interventions and more efficient use of its limited resources.

In parallel, a separate study was conducted on a sample of 896 restaurants across various governorates. The results showed that food waste generated by the restaurant sector amounted to 12,291 tons. The study revealed that the highest levels of waste occur during the preparation and processing stages, contrary to the common perception that the serving stage accounts for the largest share. The main drivers of food waste in this sector were identified as poor planning and procurement management, limited recycling capacity, and the behaviors of both customers and staff. Geographically, Amman, Irbid, and Zarqa governorates recorded the highest volumes of food waste, reflecting the high concentration of restaurants in these areas.

AL Fraihat further indicated that the total volume of food waste generated in the hotel sector during 2024 amounted to approximately 3,739 tons. By food category, waste was distributed as follows: vegetables accounted for 29%, wheat and wheat-based products for 13.2%, and rice for 13.1%. In terms of waste stages, the highest levels were recorded during the serving stage at 44.4%, followed by the preparation and processing stage at 37.3%, and finally the pre-preparation stage at 18.3%. The study showed that the primary drivers of food waste in the hotel sector were staff behaviors, followed by limited recycling options, while customer behavior accounted for the smallest share.

With regard to the hospital sector, Dr. Haider Fraihat explained that the study covered a sample of four hospitals from both the public and private sectors. The findings indicated that total annual food waste in hospitals amounted to approximately 1,302 tonnes. The public sector accounted for the largest share, representing 81% of total food waste, compared to 19% generated by private-sector hospitals, a difference largely attributable to higher occupancy rates in public hospitals. These results underscore the need for targeted interventions to improve food planning, regulate portion sizes, and develop digital pre-ordering systems, thereby reducing food waste and enhancing efficiency in resource management.

In addition, the Director-General of the Department of Statistics emphasized that these figures will be integrated into the national statistical system to serve as an official reference for decision-makers and researchers. He also affirmed the Department’s commitment to further developing monitoring and tracking tools, ensuring that these data become a solid foundation for more accurate and effective national programmes.

In conclusion, H.E. Eng. AL-Heari commended the effective partnership with the World Food Programme and its technical support, which contributed to the completion of this study in line with the highest international standards. He emphasized that WFP’s support to Jordan has extended beyond the preparation of this study to include broader assistance to national efforts aimed at strengthening food security and supporting the Kingdom’s transition toward more sustainable and resilient food systems capable of withstanding growing regional and global challenges.